Managing food and nutrition services :  for the culinary, hospitality, and nutrition professions / 
edited by Sari Edelstein. 
 - 1st ed. 
 - xxi, 533 p. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Organizational management --  New foodservice trends for culinary, hospitality, management certificate, and nutrition professionals /  Management and leadership theory with practical applications /  Corporate culture and communication /  New marketing trends in food and nutrition services /  Human resources --  Employee discipline and grievance processes and practices /  Professional job descriptions and performance appraisals /  In-service education and meeting regulations : sanitation, safety, and HACCP /  Foodservice and clinical employee staffing /  Daily management of operations --  Fiscal management in foodservice /  School foodservice /  Computerized information systems for managing food and nutrition services /  Natural resource management /  Pest management in the foodservice industry /  Long-term planning --  Managing quality in food and nutrition services /  Disaster planning for foodservice operations /  Food safety and bioterrorism /  Entrepreneurship : writing a business plan for establishing your own restaurant or private practice and reimbursement for RD services /  Units of measure --  Scoop and can sizes --  Foodservice equipment --  Foodservice management review for the registered Dietitian's exam /  Foodservice worker job descriptions.  Sari Edelstein --  Sheryl Boston and Sari Edelstein --  Dee Sanquist --  Nancie H. Herbold and Paul N. Taylor --  Patrice L. Spath --  Julie M. Moreschi --  Jacqueline S. Gutierrez --  Julie Jones --  Esther C. Okeiyi --  Raymond Papa, Darlene Moppert and Sari Edelstein --  Neeta Singh --  Bonnie Gerald --  Paul B. Baker and Robert W. Hartley --  Cheryl Koch and Carmen Roberts --  Candace A. Stewart --  Sam Beattie and Beverly McCabe-Sellers --  Bradley Beran, Michelle Easterly and Mary Angela Miller --  Karlyn Grimes --  Pt. I.  Ch. 1.  Ch. 2.  Ch. 3.  Ch. 4.  Pt. II.  Ch. 5.  Ch. 6.  Ch. 7.  Ch. 8.  Pt. III.  Ch. 9.  Ch. 10.  Ch. 11.  Ch. 12.  Ch. 13.  Pt. IV.  Ch. 14.  Ch. 15.  Ch. 16.  Ch. 17.  App. A.  App. B.  App. C.  App. D.  App. E. 
<br/><br/><label>ISBN: </label>9780763740641 0763740640 
<br/><br/><label>LCCN: </label>2007005819 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management<br/>Nutrition.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / E33 2007 
<br/><br/><label>Dewey Class. No.: </label>647.95068